How about homemade mac and cheese? It really isn't that hard. It can be as simple as grating some cheddar (or even Velveeta) or tearing slices of American cheese in some just al dente macaroni and add some butter and milk though half and half or cream works well too (salt and pepper of course). Stirring until melted and combined. Once it starts to cool it will thicken up. You just have to be sure to not add too much milk so go slowly on that at first. Another key is enough butter and salt.

There are more gourmet versions that in my book are just as easy - just takes a bit more prep work and some mise en place.

If you want a more "gourmet" recipe just holler, I'll post one. There's lots of homemade recipes out there that call for baking. Even the recipe I have been using calls for baking but I don't - I like it thick with cheese and creamy. The baking makes it dryer, which I do not prefer. So, if you find a recipe out there like this one, which is a great one to start with taste it before you bake it - that's the way we like it and of course, I don't add the breadcrumbs.

We have made this recipe using many different cheeses through the years. We have found we do NOT like smoked cheeses as they overpower the dish. A blend of jack and cheddar is good - but we like that old-fashioned taste of all cheddar the best plain, not sharp